Acorn squash in brown butter in an air fryer

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 295, total fat 25 G., saturated fats 10 G., proteins 3 G., carbohydrates 19 G., fiber 6 G., cholesterol 32 mg, sodium 484 mg, sugar 0 G.

Want the secret to perfectly caramelized acorn squash with a crispy crust using very little oil? It's your clever air fryer! We sprinkled the roasted squash with Parmesan cheese and drizzled it with sage-pecan brown butter for a delicious and light fall side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small acorn squash (about 700g), halved, seeded and sliced 1cm thick.
2 tbsp. l. olive oil
0.5 tsp crushed red pepper flakes
4 tablespoons unsalted butter
1/4 cup fresh sage leaves
1/4 cup coarsely chopped pecans
1 tbsp finely grated Parmesan
Special equipment: air grill with a capacity of 3.5 liters.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the air fryer to 200°C (400°F). Combine the pumpkin, olive oil, red pepper flakes, and 1 teaspoon of salt in a large bowl. Transfer to the air fryer basket and cook, turning halfway through, until the pumpkin is tender and golden brown and crisp around the edges, 20–25 minutes.
Meanwhile, melt the butter in a small skillet over medium-low heat. Continue cooking, swirling the pan occasionally, until the butter is fragrant and the milk solids are golden brown, 4 to 6 minutes. Immediately remove the skillet from the heat and stir in the sage, pecans, and a pinch of salt.